These tropical popsicles are a refreshing, mood-boosting treat made with real fruit and plant-based ingredients. A creamy blend of mango, pineapple, coconut cream, and passionfruit is infused with our Happiness Tonic, a powerful mix of mood-lifting herbs and adaptogens to support emotional well-being.
Naturally sweetened with maple syrup and optionally finished with a dip in vegan white chocolate mixed with our Matcha Powder for a dose of calm clarity, these pops are perfect for hot days, gentle resets, or simply treating yourself to something nourishing and delicious.
Simple to make, easy to love, and designed to support joy—one bite at a time.
RECIPE
Prep time: 15 minutes
Cool time: overnight
Yield: 6 popsicles
Category: dessert
Recipe by: Panaceas Pantry
Ingredients:
For the Ice Cream:
- 1⁄2 cup coconut cream
- 1⁄4 cup passionfruit pulp
- 2-3 Tbsp maple syrup
- 3 cups diced mango
- 1 cup diced pineapple
- 6 servings of Happiness Tonic
For the Coating:
- 200g vegan white chocolate
- 2 tsp Matcha powder
Directions:
1. Add all of the ice cream ingredients to a blender and blend until smooth. You can reserve the passionfruit pulp and stir through if you prefer to have the seeds whole. Either way works well. Taste, and add extra maple syrup if desired.
2. Divide between 6 ice cream moulds. Insert popsicle sticks and freeze overnight.
3. The next day remove ice creams from moulds.
3. To make the chocolate coating very finely chop the white chocolate and place into a heatproof bowl.
4. Melt the chocolate in a double boiler on low heat, stirring the whole time. As soon as the chocolate is melted remove from heat and stir in Matcha. If the chocolate becomes too thick add 1-2 tsp light olive oil (or macadamia oil) and stir through.
5. Dip in ice creams and set on a lined tray to set. Store in an air tight container in the freezer.
